This was absolutely out of this world, 5-star delicious--once I got done playing around with it. As written this recipe is boring, unimaginative and with an off cooking time and temperature. I salted and peppered the meat, as well as with a good sprinkle of Tuscan seasoning. I made fresh, toasted croutons from a good loaf of bread rather than the soft bread crumbs. I sauteed garlic and chopped mushrooms along with the onion, then tossed in some baby spinach to wilt right in the same pan. I added some chopped, fresh rosemary with the parsley, more Tuscan seasoning, and fresh ground pepper, then bound it with the egg and some chicken broth. No need to bother with kitchen string; securing it with toothpicks works just fine. I didn't like the 350 degrees for 50-60 minutes, as tenderloin likes higher heat. I roasted this at 425 degrees for 35-40 minutes and it was perfectly cooked, tender and juicy. I served it with a creamy white wine reduction: saute minced shallots in a little butter, add equal parts white wine and chicken stock, boil on high till reduced almost to syrup consistency. Add a little heavy cream and boil a few minutes longer till thickened and velvety. Outstanding! This recipe, as written, gets three stars for being a springboard toward magnificence.

I made this recipe with my sister for Christmas dinner. It was really moist and tasty--not dry at all, but it was on the salty side. I bought the loin from Fred Meyer and it was pre-brined. Add to that the bacon, and there's even more salt. You definitely need the bacon to keep the loin from drying out if your cut doesn't have a fatty side. The bacon also imparts that awesome bacon-y goodness to the meat. The stuffing was pretty good too. Doesn't make much so next time I'll make extra and cook it in a casserole. We added some chopped mushroom stems and then used some of the stuffing to make stuffed mushroom caps. I also made roasted sweet potatoes (cut in wedges, drizzled in olive oil, add a few crushed garlic cloves in skin, Kosher salt, and red pepper flakes--cook at 350F for @ 30 min or until tender). The sweetness of the potatoes really enhanced the pork and balanced the saltiness.

I don't know if I did something wrong but I found this to be on the dry side.

This was a great recipe - really tasty. I changed it just a little by cooking it at 425 for 30-35 minutes instead and I used ham on top (didn't have any bacon) and it was moist and delicious.

This was a really good start.. I played around with it a bit. I didn't use soft bread crumbs, but dry ancient grain crackers, crumbled. I added a few things to the stuffing, such as extra garlic and mushrooms. I used egg and broth to bind it together. I also seasoned the meat before stuffing and rolling. Also, the cooking temperature and time is a bit off.. tenderloin should be cooked at a higher temperature, which is probably why some people commented that it was too dry. I cooked it at 425 for about 35 minutes, and it came out perfectly.. very moist and flavourful.. I'll definitely make this again!

If you like old fashion comfort food, this recipie is for you. As it states, this is something her grandmother made and it is almost identical a recipie my grandmother used to make when I was little. This is a sample of what "old style country cooking" was back then. They kept thing simple and satisfying. Everyone has different tastes and every recipie on here will probably get some tweaking in order to satify their own tastes. It was disturbing to read one review that totally rewrote the recipe in their comment. Possibly simple country food is not for their taste. I would suggest submitting a recipie for your idea of stuffed tenderloin and have it critiqued. The cooking time on Tenderloin will vary on the size of the loin. I suggest, using a thermometer and removing it from the oven just before before 160 degrees, then cover and let it rest for 10 minutes, before cutting. The meat will continue to cook while standing. This will prevent you tenderloin from getting dry.

i took the other recommendation and added ham to my recipe, because it was what i had instead of bacon and also, because some others had said it was dry, I added chicken broth in the bottem of the pan to give off mositure. I added just enough to cover pan not so much that it would boil and it was the best pork I have ever cooked!!

This recipe is also good with pork tenderloin roast. Cut the roast in half and pound same as chops and stuff and roll. You can hold together with wooden skewers cut to 1 and half inch pieces.

Great recipe. I marinated the tenderloin first for a few hours with the "Ginger and Rosemary Pork marinade" and used ham instead of bacon. I took the ham off at the end and my boyfriend crumbled it on his salad. It got rave reviews!!! Not dry at all. I think you just have to be careful not to overcook it.

Would be better if you brined the pork first. No surprise it's dry otherwise.